FIELD: food industry.
SUBSTANCE: milk is prepared and fermented. Nanostructured magnesium carbonate in carrageenan or nanostructured magnesium carbonate in conjac gum is introduced in the amount of 500 g per litre of the milk mixture. The mixture is fermented for 8 hours at the temperature of 40-41°C, stirred, and the resulting product is cooled. The mixture stirring stage is carried out twice, the first time 3 hours after the start of the fermentation, and the second time one hour before the fermentation process is complete.
EFFECT: expanding the range of cultured milk products and obtaining a product with a stable structure.
2 cl, 2 tbl, 3 ex
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